Fire Roasted Beef Tenderloin With Madeira Mustard Sauce And Wasabi Mashed Potatoes Recipes

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FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES



Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 23

1/2 cup peanut oil
1 tablespoon black peppercorn
1 tablespoon ground star anise, plus whole pieces, for garnish
1 teaspoon coriander seeds
1/4 teaspoon Szechuan peppercorns
1/2 teaspoon red curry paste
1 tablespoon tamarind paste
1 tablespoon honey
1/2 cup Madeira
3/4 cup veal stock
1 pound beef tenderloin
1 tablespoon rice wine vinegar
1/2 tablespoon Chinese powdered mustard
2 tablespoons butter
Wasabi Mashed Potatoes, recipe follows
1 pound baking potatoes, like russets, peeled
Salted water
4 tablespoons butter, cut into pieces
1/4 cup heavy cream, heated
1 tablespoon roasted garlic puree
1/2 pound spinach, stems removed
1 1/2 teaspoons wasabi
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Preheat a grill.
  • In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
  • Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
  • Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
  • To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
  • Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
  • Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

MUSTARD-ROASTED BEEF TENDERLOIN



Mustard-Roasted Beef Tenderloin image

If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Number Of Ingredients 5

1 beef tenderloin (3 1/2 pounds), tied together with kitchen twine at 2-inch intervals
Coarse salt and freshly ground pepper
4 to 6 tablespoons unsalted butter, softened
2 tablespoons stone-ground mustard
1 tablespoon Dijon mustard

Steps:

  • Let beef stand at room temperature for 1 hour.
  • Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

BEEF TENDERLOIN WITH MUSTARD SAUCE



Beef Tenderloin With Mustard Sauce image

My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.

Provided by Vseward Chef-V

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces beef tenderloin steaks (four 4 oz steaks)
3 tablespoons fresh coarse ground black pepper (or to taste)
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
1 dash salt

Steps:

  • Preheat oven to 350 degrees;.
  • Coat steaks with pepper on both sides.
  • Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
  • Transfer to a plate to rest while you make the sauce.
  • In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
  • Serve sauce alongside the steaks.

Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5

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